serves
4
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Herbs & Spices
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 600 g chicken thigh fillets, skin-on
- 2 tbsp light soy sauce
- 2 tbsp sake
- ½ tsp sugar
- ¾ cup potato starch (or substitute cornstarch)
- Vegetable oil, for deep-frying
- Japanese mayonnaise, to serve
- Lemon wedges, to serve
For the herb and spice mix
- ½ tsp dried thyme
- ½ tsp dried basil
- ½ tsp dried oregano
- 1 tsp celery salt
- ½ tsp ground black pepper
- 1 tsp ground white pepper
- ½ tsp dried mustard powder
- 2 tsp ground paprika
- 2 tsp garlic powder
- ½ tsp ground ginger
- 1 tbsp chicken stock powder
Instructions
- Cut the chicken thigh fillets into 5 cm chunks, then transfer to a large mixing bowl with the soy sauce, sake and sugar. Mix well to combine and set aside. In a second large mixing bowl, combine the herb and spice mix with the potato starch.
- In a large saucepan, heat enough oil to deep-fry to 180˚C. Toss the marinated chicken in the spiced potato starch until well-coated, shaking well to remove any excess, then deep-fry for 2 minutes. Remove from the oil and allow to rest for 30 seconds on a wire rack over a baking tray. Deep-fry for a further 2 minutes, or until golden-brown and repeat with the remaining mixture.
- Serve the herb and spice karaage with Japanese mayonnaise and lemon wedges for squeezing.
Photography by Jiwon Kim.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Herbs & Spices
